Ingredients
Gyros Meat
- 12 ounce block extra firm tofu
- 2 tablespoons olive oil (divided)
- 2-3 tablespoons soy sauce
- ½ teaspoon onion powder
- ¾ teaspoon black pepper
- ¾ teaspoon vegan chicken bouillon powder (optional)
- 8 ounces mushrooms
Gyros Meat Marinade
- 2 tablespoons vegan mayonnaise or plain Greek yogurt
- 1 tablespoon olive oil
- 3 tablespoons lemon juice + zest from lemon
- 3-4 fat cloves garlic, minced
- 2 teaspoons smoked paprika powder
- ¼ teaspoon cumin
- 1 tablespoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ – 1 teaspoon red pepper flakes
- 1 teaspoon brown sugar (or sweetener of choice or skip)
Add-Ins
- Romaine, shredded
- Tomatoes, diced or sliced
- Red onion, thinly sliced
- Persian or mini cucumbers, sliced
- 3-4 pitas rubbed with oil, garlic, oregano (warmed)
- Chopped parsley for garnish
- Fries (optional)
- Dairy-free Tzatziki (homemade or store bought)
Instructions
- Preheat Oven/Air Fryer for Fries: If making fries, toss them with oil, garlic powder, and salt. Cook in the oven or air fryer according to package directions so they are ready when the gyros are done.
- Prepare Dairy-free Tzatziki: Whisk tzatziki ingredients together if making homemade and chill until ready. This can be made days in advance for convenience.
- Prepare Tofu: Use extra firm tofu or press softer tofu for 30 minutes to remove excess moisture. This can be done a day or two ahead and refrigerated.
- Make Marinade: Whisk together vegan mayonnaise (or plain Greek yogurt), olive oil, lemon juice and zest, minced garlic, smoked paprika, cumin, oregano, salt, pepper, red pepper flakes, and brown sugar in a small bowl.
- Shave Mushrooms: Slice mushrooms thinly using a mandoline or sharp knife for even cooking.
- Cook Mushrooms: Heat olive oil or vegan butter in a large skillet over medium-high heat and pan-fry mushrooms until golden and crispy around the edges, about 5–7 minutes. Transfer mushrooms to a bowl and set aside.
- Shave Tofu: While mushrooms cook, slice tofu into thin strips using a mandoline or sharp knife for texture.
- Cook Tofu: Toss tofu strips with soy sauce, onion powder, black pepper, and vegan chicken bouillon powder if using. Reheat skillet with about 1 tablespoon oil over medium-high heat. Cook seasoned tofu, stirring gently, until golden and slightly crispy on edges, about 5–7 minutes.
- Prep Vegetables: While tofu cooks, shred romaine lettuce, dice or slice tomatoes, thinly slice red onion, and slice Persian or mini cucumbers.
- Finish Gyros Meat: Pour about three-quarters of the marinade into the pan with tofu, toss to coat, and cook for 3–4 minutes until sauce adheres. Add cooked mushrooms and the remaining marinade, toss again, and warm through for 1–2 minutes.
- Warm Pitas: Just before serving, warm pitas in the microwave or rub with olive oil, garlic powder, and oregano then warm on a grill pan or skillet until pliable and lightly toasted.
- Assemble Gyros: Spread dairy-free tzatziki on the warm pita, add shredded lettuce, the gyro meat mix, fresh veggies, optional fries, a sprinkle of chopped parsley, and more tzatziki on top. Fold and enjoy immediately.
Notes
- Pressing tofu ahead of time improves texture and flavor absorption.
- Using a mandoline helps achieve uniform thin slices for tofu and mushrooms.
- Dairy-free tzatziki can be made days ahead for convenience.
- Adjust garlic and red pepper flakes to personal taste for heat levels.
- Fries are optional but add a delicious Greek street food touch to the gyros.
- Warming pitas with infused olive oil and seasoning adds extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Greek
- Diet: Vegan
